Roasted peppers are a beloved staple in many cuisines, prized for their smoky sweetness and versatility. Whether layered in sandwiches, tossed in salads, or served as a vibrant side dish, these peppers deliver flavor with minimal ingredients. The recipe uses a traditional broiling method that chars the skins for easy peeling, enhancing the depth of flavor. This technique is popular across Mediterranean, Italian, and Latin American kitchens, often used in home cooking for its simplicity and rich result.
Equipment
- 1 paper bag
Ingredients
- 4 bell peppers (large – red, yellow, or orange)
Instructions
Step 1: Prepare Peppers
- Cut peppers lengthwise in half.
- Remove seeds and membranes.
Step 2: Preheat Broiler
- Set your oven to broil.
Step 3: Arrange Peppers
- Place peppers cut-side down on a broiler-safe rack or baking sheet.
Step 4: Broil
- Broil for about 5 minutes or until the skin blisters and blackens.
Step 5: Steam
- Transfer peppers immediately into a paper or plastic bag.
- Seal and let stand for 15 minutes to loosen skins.
Step 6: Peel
- Once cooled, peel off the blackened skin.
Tips
- Use any color bell pepper, red and yellow are sweeter, while green is more robust and earthy.
- For smoky depth, allow the skins to blacken more before bagging.
- Add a drizzle of olive oil, garlic, or fresh herbs after peeling.
- Chill and slice the roasted peppers for salads or antipasto platters.
- Store peeled roasted peppers in olive oil for up to a week.
- Add them to sandwiches, pasta, or omelets for extra flavor.
- Roast extra peppers at once, they freeze well after peeling.
- Swap the broiler for a grill to enhance smokiness.
Nutrition
Calories: 31kcalCarbohydrates: 7gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.01gSodium: 5mgPotassium: 251mgFiber: 3gSugar: 5gVitamin A: 3726IUVitamin C: 152mgCalcium: 8mgIron: 1mg
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